Low FODMAP Instant Pot Whole Chicken

Low FODMAP Instant Pot Whole Chicken is a quick and easy way to cook an entire chicken with the added bonus of creating low FODMAP chicken broth in the process.

Who else is an Instant Pot convert? I first heard about the Instant Pot several years ago, but refused to buy one. I didn’t want another kitchen gadget that would likely just sit and collect dust.

That was my thought process … until I bought an Instant Pot. I invested in an Instant Pot earlier this year and now that I’ve gotten the hang of it (it can be a little intimidating at first), I love it and use it almost as much as my slow cooker.

Although I enjoy the simplicity of being able to create complete meals, like my Low FODMAP Instant Pot Chicken Cacciatore, in the Instant Pot, I really like being able to save time on cooking more basic items that can be used throughout the week like hard-boiled eggs or today’s Low FODMAP Instant Pot Whole Chicken.

Whole chickens tend to be more affordable than chicken breasts or even chicken thighs. And, I like that leftover chicken can be used in a variety of dishes. Prior to my Instant Pot purchase, I had been making my Low FODMAP Lemon Roasted Chicken on a regular basis. Recently, I’ve converted to this recipe because there’s the added bonus of a little bit of low FODMAP chicken broth being created in the process!

Serving Suggestions

More often than not, I will serve this chicken with simple sides like:

I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)!
I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

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4 Comments

We just made this recipe tonight and it was a hit! The chicken turned out moist and tender. We spooned some broth from the pot over our rice and veggies for a wonderful flavor. I didn’t have garlic infused oil so I used a clove of diced garlic (my hubby doesn’t have a problem digesting garlic). I’d say this method is better than roasting in the oven because the chicken is so tender, you get broth to use immediately, and you can save the bones for more broth later. I’m going to use the leftover broth from this recipe to make your lemon chicken recipe later this week. 🙂

This seems so simple, and it’s awesome that you get chicken stock from it as well. I love using my pressure cooker, (we don’t have the instant pot here in Australia) which I just used tonight to make Mediterranean lamb shanks. I can see myself making this on the weekend. Awesome to have the easy low FODMAP recipes from your site. Thank you 🙂

Thank you, Carly! I LOVE simple and easy-to-make food … most of the time! 🙂 Your Mediterranean lamb shanks sound amazing!! I wish lamb was more readily accessible where I live in the US. Anyways, please let us know if you give this recipe a go in your pressure cooker!